1. Almond Crust: In a small bowl combine 1 1/2 cups toasted blanched almonds and 1/4 cup packed brown sugar. Place a portion at a time in a food processor bowl or blender container: cover and process or blend until nuts are finely ground. Transfer to medium bowl. Stir in all-purpose flour. Add melted unsalted butter or regular butter, stirring until well combined. Press mixture onto bottom and 1 inch up side of a 9 inch tart pan with a removable bottom or a 9 inch springform pan. Bake in a 325 degrees F oven about 20 minutes or until golden and firm to the touch. Cool crust in pan on a wire rack.

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2. In a small saucepan, heat whipping cream over medium heat just until simmering. Remove from heat; whisk in semi-sweet chocolate until smooth. If desired, whisk in Grand Marnier. Cool about 30 minutes or until filling begins to thicken but is still pourable.

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3. Spread marmalade over bottom of Almond Crust. Pour chocolate filling over marmalade. Cover and chill in refrigerator about 2 hours or until set. To serve, remove side of pan. Use a sharp knife to cut tart into wedges.